Broccoli and Potato Soup Recipe

This broccoli and potato soup recipe is not only vegan, it is gluten-free as well. The potatoes give the soup a creamy and luxurious mouth feel without the addition of cream. It’s quick and easy to make so suitable for lunch or dinner. If you have freezer space, it’s ideal for doubling the quantities, or increasing further if you have the pot capacity, to make a batch and freezing to be thawed at a later date for when it’s soup weather, I.e. cold and wet, or for when you want the taste of something homemade but don’t have the time or energy to cook something from scratch.

 Broccoli and Potato Soup Recipe

Ingredients

1 tbsp olive oil

1 onion, peeled and diced

1 clove garlic, minced

600ml vegetable stock

1 head of broccoli, cut into florets

220g of potatoes, quartered

1/4 tsp thyme

salt and pepper, to taste

Method

Add the olive oil to a large pot and cook the onions and garlic over a medium heat and cook the onions and garlic until tender.

After a few minutes, add the vegetable stock and potatoes to the pot.

Cover the pot and bring to a boil.

Reduce the heat and let the mixture simmer until the potatoes are tender – this should be about 15 minutes.

Add the broccoli and thyme, stir the mixture, cover with a lid and leave to cook, on a medium heat, until the broccoli is tender – this should take around 5 minutes, as we don’t want to overcook the broccoli.

Purée the soup with a food blender or an immersion blender (stick blender) to get a soupy consistency.

Season with salt and pepper.

Serve!